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There’s a secret to how the Chicken is so tender and soft from your takeout, I’ll let you in on it, it takes a small amount of time but is not difficult or complicated by any stretch of the imagination, It’s called velveting and it involves marinating the diced chicken for a wee while in a marinade & gently simmering rather than frying it. This serves 4 hungry people and is only 8 Smartpoints per serving macros per Serving 385 Cal Protein 39 Carbs 49 Fat 4

For the Chicken Marinade:

500g Chicken Fillet Diced

2 Tsp Rice Wine Vinegar

1 Large Egg White

1 Tbsp Cornflour

¼ Tsp Salt

For The Chow Mein Sauce:

1 Tbsp Light Soy Sauce

1 Tbsp Dark soy Sauce

1 Tsp Cornflour

1 Clove Garlic Crushed

1 Thumb size piece of Ginger Grated

2 Tbsps Oyster Sauce

1 Tbsp Rice Wine Vinegar

¼ Tsp Fresh Ground White Pepper

1 Tsp Sesame Oil

For The Stir Fry:

1 Red Pepper

2 Carrots cut into strips

1 Pack Baby Sweetcorn Halved Lenghtwise

1 Handful Mangetout

2 Spring Onions Diced

200g (4 nests) Wholewheat Noodles

Whisk the Egg White, 2 Tsp Rice Wine Vinegar, 1 Tbsp Cornflour and the salt in a large bowl until well combined. Place the Chicken Pieces in the marinade, cover and refrigerate for at least 30 minutes or as long as you can in advance. Mix the Soy Sauce and 1 Tsp Cornflour together in a small bowl until the cornflour is completely blended in and then add the remaining sauce ingredients (except the sesame oil ) and set aside. Bring a large pot of water to the boil and add the marinated chicken a few pieces at a time so they don’t stick together. Simmer the chicken for approximately 8 minutes or until cooked through, drain and set aside, cover to keep it warm. Meanwhile prepare the noodles according to packet instructions and heat a large non stick pan sprayed with oil. Fry the veggies except the spring onion until softened, about 5 minutes. Add in the cooked chicken pieces and spring onion for a minute to heat through then add the sauce ingredients to the pan, cook until the sauce reduces down to a thicker consistency then add the noodles and sesame oil and stir through well to coat everything with the sauce. Divide evenly, serve and enjoy.